To me, this dish encapsulates everything about autumn, from the seasonality of the ingredients of butternut squash and freshly picked sage, to the warmth, spices and colors.

Creating creamy, dairy-free dishes is so easy with the addition of coconut milk, alternative milks, or even blended cashews. This dish utilizes fresh butternut squash, pre-bought, vegan sausages, and packages gnocchi, but you could easily make your own at home or just serve the butternut squash cream sauce as a bisque on its own. Two recipes in one!

Creamy Butternut Squash w/ Sausage & Gnocchi

Ingredients:

• 1 whole butternut squash
• 1 yellow onion, chopped
• 2 cloves of garlic, minced
• 1 1/2 cups of vegetable broth
• 1 can of coconut milk
• 5-6 fresh sage leaves (3 minced, and 3 for topping)
• Vegan sausage links, I used Field Roast Apple & Sage
• 1 package of Gnocchi (store bought or homemade)

Method:

Peel and cube butternut squash. Sauté onions in a large pot, for 3-4 minutes until soft and translucent. Add garlic, then if steam sautéing (no oil) add 1/4 cup of vegetable broth and let cook for another 3 minutes. Add cubes squash, and 1/3 cup more of vegetable broth, seasonings and sage, letting the butternut squash cook and soften for 8-10 minutes. Add almost the entire can of coconut milk (option to reserve a couple of tablespoons for drizzling) to the pot, then cover and cook for another 5-6 minutes. Test to make sure squash is completely cooked and soft.

Meanwhile pan fry sausages, and cook gnocchi according to package instructions. Drain and set aside. Slice sausages into bite sized pieces.

Carefully, ladle the soup mixture into a high powered blender. Cover the blender lid (if it has an opening) with a towel. Slowly turn on the blender on, increasing rate of speed and plunging if necessary until completely smooth and creamy. Pour back into pot.

Add sliced sausage rounds and gnocchi to the pot. Top with sage leaves lightly friend in oil, black pepper, and a drizzle of coconut milk.

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